Praline sundaes with plum vanilla sauce - bon appetit

6 servings

Ingredients

Quantity Ingredient
2 pounds Santa Rosa or other red- fleshed plums, pitted, chopped
1 Vanilla bean, split lengthwise
¾ cup Sugar
¼ cup Water
½ cup Hazelnuts, toasted, chopped
1 tablespoon Brandy
1 pint Vanilla frozen yogurt, slightly softened
3 Plums, halved, pitted, sliced

Directions

Puree chopped plums in blender until smooth. Press puree through sieve into bowl, Transfer 1½ C puree to small saucepan. (Reserve remaining puree for another use.) Scrape seeds from vanilla bean into saucepan with puree.

Lightly oil baking sheet. Stir sugar and water in another small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup is deep brown, brushing down sides of pan with wet pastry brush and swirling pan occasionally.

Working quickly, pour half of caramel into plum puree (caramel will harden on contact). Set aside. Immediately mix hazelnuts into remaining caramel in pan. Scrape nut mixture onto oiled baking sheet.

Let stand until completely cool. Coarsely chop praline.

Stir puree in saucepan over medium heat until caramel melts, about 2 minutes. Transfer plum sauce to bowl; cool. Mix in brandy. (Praline and sauce can be prepared 2 days ahead. Store praline airtight at room temperature. Cover sauce and refrigerate.) Finely chop enough praline to measure ¼ C. Wrap tightly and reserve. Fold remaining coarsely chopped praline into frozen yogurt; freeze until firm, at least 1 hour and up to six hours.

Spoon some plum sauce into hottom of each of 6 stemmed glasses. Top with half of plum slices, then 2 small scoops vanilla frozen yogurt.

Spoon remaining plum sauce over. Top sundaes with remaining plums and reserved praline and serve.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

Related recipes